>>56453672today the italian brewing methods.
i brewed a moka pot. this was much sourer than the previous two. most people would say this is bad or undrinkable. i made it about halfway through the cup, and then i gave up and steamed some milk to dump into it. this predictably fixed the sourness, but it was mostly flavorless afterward. i don't recommend brewing it in a moka pot unless you're going to make milk drinks with it, and at that point you might as well just get pretty much any light or medium-light roast. maybe you could use it in that "mukka express" gizmo that was popular in japan for about 48 hours before they all welded themselves shut.
i pulled a shot of espresso. i used a double-wall filter basket to avoid having to grind through the rest of the bag dialing it in, and hit the target pressure and time on the first try. if you like a comically acidic espresso, then you simply must try this. there are interesting flavors of spontaneously fermented ale or sourdough bread. it was all just too much for me, so again i steamed some milk to make it into a little cappuccino so i could finish drinking it.
in the end, i think the pipkin pippa custom roast coffee is best brewed using an immersion method. i used an aeropress, but i expect that a clever brewer or hario switch would give the same benefits. i'm optimistic that pourover will be good, too, if you pay a lot of attention to maximizing the contact time between your water and your grounds. brewed as filter coffee, it's always going to have a bright and sharp flavor, but trying to be too adventurous with other brewing methods will exaggerate the sourness beyond palatability.
